Pressure Cookers - nothing to worry about!

I thought I'd take a few minutes to blog about something I use in my kitchen constantly.  I actually have two pressure cookers and I use them in ways that continues to surprise me! 

Back in the "good old" days of Pressure Cookers, the wiggling and jiggling of the regulator was noisy, scary and yes - if unattended - could be dangerous.  Today's Pressure Cookers are nothing like their old, dusty cousins, thank goodness.  Today's Pressure Cookers are safe to use, but one thing that hasn't changed - they need to be tended, cajoled and a bit of coddling in the beginning of the cooking phase.  The result if you don't is scorched, burned or poorly pressured foods.

Yesterday, I wanted a nice, hearty chicken broth as the basis for my Chicken Pot Pie.  I make my Chicken Pot Pies out of a roaster chicken that I purchase at the store.  (Costco is, in my opinion, the best!).  I pull all the meat off the carcass, peel off the salty skin and use the bones and sinew as a basis for hearty stock.  In addition, I add some organic Chicken Stock to give it that extra flavor boost. 

After the pressure - a Chicken carcass after about 20 minutes!

Once the concoction comes up to Pressure, I turn down the heat and let it simmer for about 20 minutes.  The result is a beautiful broth, full of flavor and character.  The taste that is coaxed out of that roasted bone carcass is out of this world!

Which Pressure Cooker Is Best?

That's a personal choice.  My only recommendations would be that they are made from Stainless Steel, not aluminum (better heat, no fear of aluminum pan issues, etc).  Make sure that the pot is going to be large enough (or small enough) to be suited to most of your needs.  For example, I make alot of Risotto's, Pot Roasts, Beef Stews, Marinara sauce and broths with mine.  Therefore, I want a good sized one and that's why one of my Pressure Cookers is an 8 quart.  It seems a good size for just about anything.

I have a Fagor Pressure Cooker, which are made in Spain.  I love the tall, slender style of the pot, plus it has an easy to grab handle, much like that of a conventional saucepan.  The pressure workings are simple to figure out and it's easy to clean.  I also have a more expensive Magafesa, which is also stainless steel, made in Italy and a wee bit more expensive.  It's also a bit larger and the lid doesn't have a handle like the Fagor, but it came with a smaller pressure pot (perfect for sauces and risotto) and it came with a steamer basket - love to steam artichokes in 2/3 less time!  Each pot has its virtues and either one would be an excellent choice.

My advice is to start out with a modern Pressure cooker, make sure you select Stainless Steel, make sure it's at least 6 quarts (8 is probably average size) and it should have built-in safety features so there are no more worries of explosions in your kitchen.

What Are The Advantages of Pressure Cooking?

First, it's a huge time saver!!! It's perfect for a working family and you can adapt so many recipes to the Pressure Cooker.  You can save around 70% cooking time when using one and there is nothing like them to infuse flavor.  You can cook a raw, quartered chicken carcass in about 20 minutes.  The result is fall off the bone meat, and the broth is chock full of flavor and nutrition. 

The Science behind the Pressure Cooker.. it's pretty simple and SAFE!

I live in the Desert Southwest.. and it gets HOT in my kitchen during the summer months.  The Pressure Cooker is especially handy in weather like this - it uses far less energy and it keeps my kitchen cool. 

Cooking Under Pressure

Use the pot once and you're hooked.  I make delicious, creamy, tender Risotto in 7 minutes.. no kidding!  My husband is a Risotto fan and swears it is the best ever.  No more stirring, adding broth, stirring and adding broth.. it's all done for you under pressure.  How about Brown Rice in under 20 minutes, a pot of beans in 15 minutes.. no worries!

Less tender cuts of meats like Stew Meat or even Chuck Roast are fork tender in 20 minutes.  Chicken, Soups, and just about anything you can imagine are great for the Pressure Cooker. 

There are a growing number of great cookbooks to give you instructions and ideas about Cooking Under Pressure.. one of my favorites is called Ms. Vickie's Big Book of Pressure Cooker Recipes.  It's chock full of great recipes from Meat Sauce to Desserts.  Great for beginners and you can always adjust them to your liking.  Of course, don't forget to visit Ms. Vickie's website too.  It's loaded with recipes, tips for beginners and even cooker recommendations.  A must visit for any PC fan!